Craving something sweet? We found this lovely recipe for a tried-and-tested fridge tart with a unique Rooibos twist!
Ingredients
For the tea
250ml water
4 Rooibos teabags
juice and finely grated zest of 1 orange or naartjie (both optional)
15ml castor sugar or honey
60ml brandy or orange juice
For the filling
250g mascarpone cheese
3-4 Tbs strawberry jam
5ml vanilla essence
250ml cream
For the finishing touches
200g boudoir biscuits
250-300g fresh strawberries, rinsed, hulled and sliced
freeze-dried strawberries (optional)
Method
Keep a deep glass serving or trifle bowl handy.
1. Rooibos: Put the water, teabags and citrus zest (if using) in a saucepan. Heat over medium heat until the mixture begins to simmer. Add the sugar or honey and stir until dissolved. Simmer for 2-3 minutes. Remove from the heat, stir in the citrus juice (if using) and set aside.
2. Filling: In a deep mixing bowl, beat the mascarpone until smooth. Add the jam and vanilla essence and beat until well combined.
3. Whisk the cream in another bowl until soft peaks form. Add a third of the cream to the mascarpone and beat until smooth. Using a metal spoon, fold the rest of the cream into the mixture.
4. To finish: Remove the teabags from the Rooibos mixture. Pour the liquid into a shallow bowl, then dip half the biscuits, in batches, for a few seconds in the Rooibos mixture. Arrange the biscuits in a single layer in the bowl.
5. Arrange a layer of strawberry slices on the biscuits and spoon half the filling on top. Spread the filling lightly and evenly over the biscuits.
6. Dip the rest of the biscuits in the Rooibos mixture and arrange in a single layer on top of the filling. Arrange another layer of strawberry slices on top.
7. Spread the rest of the filling lightly and evenly on top and cover the bowl with cling film. Chill in the fridge for 2-3 hours or overnight.
8. Remove the clingfilm and crumble the freeze-dried strawberries on top (if using).
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